Cream Sauerkraut with Fried Blunzen

Crush the six juniper berries. Blunzen cut into one centimeter thick slices and turn in flour on the other side. Four slices per person. Whip 0, 1 liter of whipped cream. Peel one onion and cut into strips. Heat two tablespoons of cooking oil in a saucepan, sauté the onions and extinguish with a little wine. Add sauerkraut, sugar and spices. Add the rest of the whipped cream and sour cream or crème fraiche.

Boil everything for eight minutes. Stir the rest of the wine and cornstarch and thicken the sauerkraut with the mixture. Season again and keep warm. Heat the remaining cooking oil in a frying pan and fry the sausage slices on both sides. Arrange sauerkraut in a deep plate. Arrange four sausage slices on top and garnish with flat-leaf parsley.

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